Kitchen Manager

The Standard, East Village; New York (NY); On-site; USD 65,000 - 95,000; Full time

Job summary

The Standard, East Village is seeking a Kitchen Manager to support the Property Chef and Director of F&B by coordinating daily purchasing, receiving, inventory, and kitchen storage operations. You will ensure orders meet specifications, inspect deliveries, and maintain organized, compliant storage aligned with food safety standards.

You will work closely with culinary leadership and vendors to minimize waste, monitor food costs, and maintain product availability.

Qualifications

• Ability to read, comprehend, and carry out instructions per procedures.
• Fluent in English.
• Organizational skills and ability to multitask.
• Adherence to hygiene and sanitation standards per SOP.
• Shall act as liaison with NYC DOHMH during inspections.
• Punctuality and attendance at mandatory meetings.
• Maintain confidentiality and professional conduct.
• Strong written and oral communication and management skills.
• ServSafe certificate is a plus.
• Multilingual capabilities and basic Excel knowledge.

Responsibilities

• Coordinate daily purchasing, receiving, inventory, and kitchen storage operations.
• Inspect and record deliveries, maintain organized storage and DOH compliance.
• Track invoices, price changes, waste, and inventory; report variances.
• Create and maintain food cost spreadsheets for venues.
• Research and facilitate new equipment purchases and warranties.
• Maintain relationships with vendors and service providers.
• Enter purchase orders and verify quantities, weights, and pricing.
• Oversee receiving team and stewarding, drive efficiency improvements.
• Ensure proper FIFO/DOH protocol across kitchen spaces.
• Assist with disciplinary actions and employee matters as needed.

Skills

English fluency

Strong communication

Management skills

Organizational skills

Hygiene & sanitation

punctuality

Confidentiality

Multilingual

Strong leadership

Tools

BirchStreet

Data Plus

Excel

Job description

Department: Food and Beverage

Reporting to: Property Chef and Director of F&B

Job Purpose

The Kitchen Manager supports the Property Chef and Director of Food & Beverage by coordinating daily purchasing, receiving, inventory, and kitchen storage operations. This role ensures that products are ordered according to approved specifications and business needs, deliveries are accurately inspected and recorded, and storage areas remain organized and compliant with food safety standards. The Kitchen Manager works closely with culinary leadership and vendors to maintain product availability, minimize waste, resolve delivery discrepancies, and support food cost controls.

Duties & Responsibilities

Inventory/Purchasing:

• Track all invoices for incoming purchased food
• Track price changes on purchased food and report concerns to the chef and F&B Director
• Track waste, transfers, and family meal usage; report concerns to the chef and F&B Director
• Create spreadsheets to track and generate food costs for all venues separately as needed
• Research and facilitate the purchase of new equipment and manage and maintain all warranties
• Maintain positive relationships with all food vendors, equipment & linen supplies, and repair services
• Create and update worksheets to record monthly inventory
• Maintain accurate stock counts, flag shortages and overstock, and complete monthly inventory with culinary leadership.

Operations:

• Coordinate kitchen equipment repairs with repair companies, including research on service contract options.
• Place orders using chef-approved specifications, inventory levels, established pars, and projected business volume.
• Verify quantities, weights, pricing, product quality, delivery temperatures, and expiration dates against orders and invoices.
• Maintain an accurate inventory system by cross-referencing items ordered vs. items received and accurately entering purchase orders in the Birch Street system.
• Reject unacceptable products, document discrepancies, and follow through until credits or replacements are received.
• Notify management team of any receiving-related discrepancies, facilitate request for credit or replacement for damaged or discrepant goods.
• Ensure deliveries are promptly stored, labeled, dated, and rotated; maintain organized refrigerators, freezers, and dry storage.
• Comply with all local Department of Health Regulations regarding Food Handling and Storage
• Facilities Management and Upkeep
• Management of receiving and porter team, creating systems to make these teams more efficient.
• Ensuring proper FIFO/DOH Protocol throughout kitchen spaces
• Food product invoice uploading and approval.
• Assist Management with disciplinary action and aid in employee matters as needed.
• Supervises the stewarding team, giving direction to the stewards, planning, and executing cleaning projects in the kitchen, storage areas, as well as bars and dining spaces.
• Completes the daily storeroom operations, adhering to established storage, receiving, stock rotation, requisition, sanitation, and security procedures.
• Acts as a liaison between vendors such as pest control, refrigerator, and kitchen equipment repair. Schedules service and maintenance for such things
• Perform other duties as assigned by the Senior Leadership team.

Admin:

• Facilitate collecting recipes to be maintained in a usable recipe database for all venues separately.
• Receiving deliveries
• Entering all F&B invoices into Data Plus

Qualifications & Requirements

• Understanding: Ability to read, comprehend, and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multitasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on property
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Knowledge of BirchStreet (ordering system)
• Able to maintain a high level of confidentiality
• Strong communication (both written and oral) and management skills
• Guest service oriented
• NYC DOH Food Handlers (ServSafe Certificate is a plus)

Physical Requirements

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 8 hours a day
• Periodic bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

Desirable

• Previous work experience in procurement management
• ServSafe / Food Handler Certificate
• Multilingual
• Basic knowledge of Excel

Source: Hospitality Online